Brewed to the original specs of a beloved Irish lager, as it would have been done in the 1960’s. We brought in floor malted lager malt from warminster malting and performed a cereal mash/decoction with corn grits. The beer is hopped in the kettle with Saaz and Styrian Goldings followed by a classical Bavarian style fermentation, with natural carbonation and cold maturation. This recipe can be found in Ron Pattinson’s book titled “Lager” and follows the original process outlined in the notes from the breweries that brewed the beer back then.